Blackberry White Chocolate Scones are filled with white chocolate and blackberries, and topped with golden, crunchy sugar for a perfect balance of sweetness and tartness. This easy recipe ensures buttery, tender scones every time, so there is no reason to be intimidated when making them! I love one for breakfast, with my coffee. But, I have also been known to enjoy one for a sweet afternoon treat! If you love the mix of sweet white chocolate and tart berries, you should try my White Chocolate Raspberry Scones, too!
Ingredients & Substitutions
- Butter: Cold, grated butter is important for making good scones. To do this, use the fine side of a grater sprayed with nonstick spray, and grate the butter onto parchment paper. Then, put it in the freezer for a few minutes to firm up. The frozen butter stays cold while baking, which helps keep the scones from spreading out and losing their flaky and moist texture. I prefer unsalted butter; if you use salted butter, you might want to use less salt in the recipe.
- White Chocolate: Look for high-quality white chocolate. It will have a higher percentage of cocoa butter, at least 20%. Another indication that the white chocolate is of higher quality is the color–a pale ivory (not stark white) and contains pure vanilla. I do not recommend white chocolate chips for this recipe, but you could use them in a pinch.
- Heavy Whipping Cream: Heavy whipping cream, or heavy cream, is mixed into the dough and brushed on top. This makes the scones moist and flavorful. Brushing it on top adds a slight shine and helps the scones turn golden as they bake.
- Blackberries: The blackberries should be frozen when added. This helps them hold their shape a little better when baked and lessens the amount of juice that bleeds into the dough. (But, a little bit of juice in the dough is fine!) If using fresh berries, the juice may bleed a lot more, so be prepared for that.
- Turbinado Sugar: Turbinado sugar is a type of sugar that is in between granulated sugar and light brown sugar. It has a yellowish-brown color and a bit of a butterscotch flavor because it still has some molasses in it. It also has larger, coarser grains. Sprinkle it over the tops of the scones for an extra shot of flavor and added texture. But, you could get away with using granulated sugar, too.
Customize Blackberry White Chocolate Scones: Nuts, Mix-Ins, & Chocolate Options
It’s always fun (and delicious) to try different variations of a recipe like this one. Although I love these scones as they are, here are some mix-ins or chocolate options you could try:
- Nuts: Add chopped nuts like walnuts, pecans, or almonds to the scone dough for added crunch and flavor.
- Mix-Ins: Incorporate other ingredients such as dried fruit (like cranberries or raisins).
- Chocolate Options: Swap out white chocolate for milk or dark chocolate if you prefer a different taste. You can also use chocolate chips or chunks instead of chopped bars, but the texture will be a bit different.
Make Ahead Scones: How To Freeze and Bake For Fresh, Delicious Scones
I love this scone recipe because it is so easy to get them prepared ahead of time. Then, they are ready to bake when you are craving a freshly baked scone! Here is how:
- Shape the scones as instructed in the recipe.
- Then, place the shaped dough onto a parchment paper-lined baking sheet and into the freezer. Freeze for about an hour, or until solid.
- Transfer the frozen scones to an airtight freezer bag or freezer-safe container. Label and date–they will last up to about a month.
- When ready to bake, brush the tops of the frozen scones with heavy whipping cream and sprinkle with sugar.
- Bake directly from frozen, adding a few extra minutes to the baking time.
How To Store Blackberry White Chocolate Scones
Although scones are best when freshly made, you can store them in a sealed container at room temperature for a day or two. I like my scones warm, so I will pop them in the oven at 350°F, covered with aluminum foil, for about 10 minutes or heat them in the microwave wrapped in a damp paper towel. For longer storage, freeze the baked scones.
Freezing Baked Scones
To freeze the baked scones, first, let them cool completely. Then, wrap them in plastic wrap or aluminum foil. Finally, store them in the freezer for up to 3 months. When ready to enjoy, reheat them in the oven for about 15 minutes at 350°F.
Blackberry White Chocolate Scones
Ingredients
Dough
- ½ cup (1 stick / 113 g) unsalted butter, cold
- 2 ½ cups (313 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 4 ounces good quality white chocolate, roughly chopped
- ½ cup (119 g) heavy whipping cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (144 g) frozen blackberries
Topping
- 2 tablespoons heavy cream
- 2 tablespoons turbinado sugar
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
- Set out a sheet of parchment paper. Using the fine edge of a grater, grate butter onto the parchment paper. Place it in the freezer while you prepare the remaining ingredients.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Remove grated butter from the freezer. Using a fork, incorporate it into the dry ingredients.
- Add in the chopped white chocolate.
- In a separate bowl, whisk together the heavy cream, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- Gently mix in the frozen blackberries, folding the dough 3-4 times. There will be some bleeding into the dough and that is okay!
- On the lined baking sheet, shape the dough into a circle, about ¾-inch thick. Add a bit of flour to your hands to prevent sticking.
- Using a bench scraper or large knife, cut the dough into 6-8 wedges (I cut them into 8), gently separating the edges of each scone, creating a ½-inch space between each.
- Brush scones with heavy cream, making sure to cover all exposed edges. Sprinkle with turbinado sugar.
- Bake the scones for 18-23 minutes, or until golden brown.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These scones are great! They have the same buttery texture as our other ones, and I love the white chocolate with blackberries.
Elizabeth
I don't even like white chocolate (that much), but I enjoyed these scones! And, I love the crunch of the turbinado sugar topping.
Annabelle
These scones are good! I can see how people would enjoy them with a cup of coffee in the morning. I would grab one for a snack.
Bella
These are a real treat! I love how the texture is flaky and soft.
Selena
These scones are delicious! The white chocolate and blackberries make a fantastic combination. The scones are soft and crumbly, just the way I like them, and the topping adds a lovely sweetness and crunch.
